Summer Salami Sausage

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oompappy

Sous Chef
Joined
Apr 30, 2005
Messages
665
Location
Finger Lakes NY
Well, somebody has got to post in this section... might as well be me... it's been since freakin' May... wtf?

Making up 6 lbs today. This time it's 50% beef, 50% pork with the addition of some non-fat dry milk and I'm using these casings...
Casing - Fibrous - Clear - 56 mm X 20"
Also trying to keep the smoker temps between 170* and 185*

Pics...
ground, seasoned mixed & stuffed...
1005532g.jpg


hung in the smoker...
1005536.jpg

1005540n.jpg


After 3 hours...
1005538j.jpg


Stay tuned for the finished pics...
 
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